_Revised Edition_

COPYRIGHT, 1911
BY
G. P. PUTNAM'S SONS

The Knickerbocker Press, New York

PREFACE

This book has been designed with a view to meet an extensive demand for
definite data on the subject of Soured Milks. The author has had this
matter brought before him, times without number, by those inquiring for
authentic information on the subject, and he has therefore considered it
desirable to gather together such information as is available in
connection with ancient and modern practice. He has endeavoured to
present this to the reader in concise form.

The author is indebted to many friends for their assistance in getting
the book together, and would specially mention Dr. H. B. Hutchinson,
Bacteriologist, Rothamsted Experimental Station, for assistance in
connection with the bacteriology of fermented milks; Mr. Thomas Douglas,
of Wimbledon, who has assisted with the chemistry of the subject; Mr. S.
Javrilovitch, of Belgrade, Servia, for local information and
illustrations; Dr. Otokar Laxa, Bacteriologist, of Prague, Bohemia, for
general assistance; the editor of _Bacteriotherapy_, New York, U.S.A.,
for the use of the group of illustrations 30-44; the publishers of the
_Centralblatt fuer Bakteriologie_, Jena, for the group of illustrations
14-29; and many others, some of whom are referred to in the text.

CONTENTS

CHAPTER PAGE

I.--INTRODUCTORY--HISTORICAL 1

II.--FERMENTED MILKS 15

III.--THE CHEMISTRY OF MILK 47

IV.--HANDLING OF MILK 68

V.--THE BACTERIOLOGY OF FERMENTED OR SOURED MILK 84

VI.--THE PREPARATION OF SOURED MILK IN THE HOUSE 125

VII.--THE PREPARATION OF SOURED MILK IN THE DAIRY 139

VIII.--SOURED MILK IN HEALTH AND DISEASE 151

INDEX 165

ILLUSTRATIONS

FIG. PAGE

THE OLDEST WOMAN IN THE WORLD AND HER SON _Frontispiece_

THE PASS OF BUKOVA 2

KABYLES SOURING MILK 4

THE HANDLI